Sunday, December 31, 2006


Soups(Appetizes Stomach)

Tomato Soup


500 gms. tomatoes ripe
2 tbsp. sugar
2 1/2 cups water
1 bayleaf
1/4 tsp. cinnamon-clove powder
1/4 tsp. red chilli powder
1/4 tsp. cumin powder
1 tsp. butter
1/2 tbsp. plain flour
1 clove garlic


#Pressure cook the tomatoes (about 2 whistles suffice).
#Blend till smooth. Strain to remove seeds and peels.
#Heat butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds.
#Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
#Add the flour paste, stirring continuously, bring to a boil.
#Add the seasoning, salt and sugar.
#Simmer for 5-7 minutes.
#Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Making time: 15 minutes (excluding time for cooling cooker) Makes for : 4 Shelf life: Fresh piping hot

French Onion Soup


2 onions thinly sliced into rings
4 slices wholwheat or herb bread
1 cup grated processed cheese
1 flake garlic
1 tbsp. butter
1 stalk spring onion greens finely chopped
4 cups vegetable stock or water
salt and pepper to taste

1.Butter bread slices lightly with half butter.
2.Dry them in warm oven for 5 minutes.
3.Heat remaining butter in large pan.
4.Add onions, stirfry till golden and transparent,but not browned.
5.Add crushed garlic flake, stock, and bring to a boil.
6.Simmer for 20 minutes, or till onions are very soft.
7.Add salt and pepper to taste.
8.10 minutes before serving:
9.Place 4 slices bread in 4 individual oven or microproof soup bowls.
10.Sprinkle half cheese over slices.
11.Place in hot oven for 3-4 minutes.
12.Pour boiled stock in all four bowls.
13.The slices will rise to the top.
14.Sprinkle remaining cheese, chopped spring onions.
15.Place under a hot grill in oven till cheese melts completely.
16.Serve hot, with garlic buns or soup sticks.

Making time: 30 minutes
Makes: 4 servings
Shelflife: Best fresh

Sweet Corn Veg Soup


1 cup tender corn kernels or
1 cup sweet corn cream style canned
1 carrot finely chopped
1 tbsp. cabbage chopped
1 spring onion finely chopped
1/2 tsp. sugar
1/2 tsp. green chilli sauce
1/2 tsp. soya sauce
1 tbsp. corn flour
4 cups water


1.If you are using fresh corn, then pressure cook till tender.
2.Take the corn in a deep pan. Mix the corn flour in 1/2 cup water.
3.Add water, salt, sugar, vegetables and chilli sauce.
4.Mix well and put to boil. Once boiling, add corn flour paste and stir continuously.
5.Keep stirring till the soup is thick and clear.
6.Stir in the soya sauce and take off fire.
7.Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.

Making time: 15 minutes (excluding pressure cooking time)
Makes: 4 bowls

Mixed vegetables Soup


1 small carrot
1 florrette cauliflower
1/2 capsicum
2-3 french beans
1 onion
1 small piece cabbage
1/2 tsp soya sauce
1/2 tsp each grated ginger and garlic
1/4 tsp crushed red chilli
salt to taste
1/2 tsp sugar
2 tsp cornflour
1 blob butter
2 cups water


#Chop all the six vegetables either in a chopper or very fine by hand.
#Heat butter in a pan.
#Add ginger, garlic and vegetables.
#Stir fry the vegetables till they look bright and done.
#Add water and bring to boil
#Mix cornflour in 1/2 cup cold water and add to the soup, stirring simultaneously.
#Bring to boil again. Add chilli, sauce and sugar and boil till thick and transparent.
#Serve hot.

Hot carrot Soup


2 red carrots
1 medium piece bottle gourd
1 small onion
1 small tomato
1 small potato
1/2 tsp sugar
salt, pepper to taste
1-2 tbsp. whipped cream
1 tsp chopped basil or coriander


1.Clean, peel and chop vegetables into large chunks.
2.Pressure cook till soft.
3.Cool, blend in mixie and strain.
4.Add seasoning except chopped coriander and cream.
5.If desired, serve chilled with soup sticks.
6.Or Serve piping hot with hot garlic rolls.
7.In either case add a swirl of cream and some chopped coriander on top in each bowl.

Making time:20 minutes
Makes:4 servings
Shelflife: Best fresh

Carrot Sou


2 med. carrots chopped
1 small onion chopped
1 small potato chopped
1 clove garlic crushed
2 tbsp. orange juice
1 tbsp. tomato puree
1 tbsp. fresh parsley chopped
1 cup skim milk
2 cups water
salt to taste
1 tsp. curry powder
1/2 tsp. butter

1.Cook vegetables in the water.
2.Simmer covered till tender.
3.Add orange juice, curry powder, tomato puree,skim milk and salt to taste.
4.Cool to room temperature. Blend till smooth.
5.Add parsley and heat without bringing to boil.

Making time: 20 minutes (excluding cooling time)
Makes for : 4
Shelf life: Fresh piping hot

Ginger Soup


1 1/4 litre vegetable stock or water
1/2 cup cabbage very finely chopped
1/2 cup carrot very finely chopped
1 spring onion with greens, very finely chopped
1 tbsp. fresh ginger very finely chopped
1 clove garlic very finely chopped
1 tbsp. fresh lemongrass shoots very finely chopped
1 green chilli very finely chopped
1 tsp. soya sauce
1 tsp. brown vinegar
1 tbsp. cornflour
salt and pepper to taste
1 tbsp. oil


1. Dissolve cornflour in 1 cup cooled stock, keep aside.
2. Heat oil in a saucepan, add ginger, chilli, garlic, lemongrass.
3. Add all chopped veggies, stir fry for 2 minutes on high flame.
4. Add hot stock or water, bring back to a boil.
5. Add dissolved cornflour, sauce, vinegar, salt and pepper to taste.
6. Serve hot and fresh with light garlic buttered rolls or breads.

Making time: 20 minutes
Makes: 5 servings
Shelflife: Best piping hot and fresh

Curried Carrot Soup


2 med. carrots chopped
1 small onion chopped
1 small potato chopped
2 cups water
1 clove garlic crushed
2 tbsp. orange juice
1/2 tsp. curry powder
1 tbsp. thick tomato puree
1 cup skim milk
1 tbsp. spring onion greens finely chopped
1/2 tsp. butter
salt to taste


1.Cook vegetables(onion,potato, carrots, garlic) in water. Simmer covered till tender.
2.Add orange juice, curry powder, tomato puree and skim milk.
3.Blend till smooth.
4.Heat butter and stirfry spring onions for two minutes.
5.Add blended soup, and heat without bringing to a boil.
6.Serve hot with croutons or soup sticks.

Making time: 20 minutes Makes for: 4 Shelflife: Fresh, hot

Spinach Soup


2 cups shredded spinach (1 bunch)
2 tbsp. grated bottle gourd or white pumpkin
1 tsp. fresh cream (optional)
salt to taste
pepper to taste
1 small blob butter
2 cup water


1.Wash spinach well. Put in a large vessel.
2. Sprinkle 2-3 pinches salt and add gourd.
3.Boil covered, on high, till soft. (3-4 minutes after boiling)
4. Take of fire and put in colander.
5. Pour cold water over it.
6. Blend in a mixie till smooth.
7. Add water, mix and take in a deep pan.
8. Add all other ingredients, except cream.
9. Bring to a boil. Serve piping hot.
10.Beat cream and pour a swirl of it over individual bowls.
11.Serve with warm garlic rolls or soup sticks.

Making time: 25 minutes
Makes: 2 servings
Shelflife: Best fresh
For freezing, freeze after blending, defrost as required and complete remaining procedure.

Moong Soup

1/4 cup Moong (green gram , whole)
salt, pepper to taste
lime juice to taste
1/4 tsp cummin seeds 1 blob butter or ghee
2 cups water
Pinch asafoetida
Big pinch tummeric


#Pressure cook washed gram till very soft.
#Keep aside 1 tbsp. boil gram whole
#Blend the rest, after cooling
#In a pan, heat butter
#Add cummin seeds. When they splutter add the asafoetida and moong soup.
#Add salt, tummeric, lime and pepper.
#Boil 5-7 minutes. Add whole moong kept aside.
#Boil till thick enough for soup. Serve hot.

Onion Potato Soup


1 large onion
1 small sprig spring onion
1 medium potato
1/2 piece ginger
1 florette garlic
1 blob butter
salt and pepper to taste
1/2 tsp sugar


#the spring onion finely and keep aside.
#h both garlic and ginger.
#Chop the potato and onion into large chunks. Pressure cook till soft.
#Blend in a mixie till smooth. Sieve
#In a pan heat the butter.
#Add the ginger and garlic and fry till light brown.
#Add the chopped spring onion and stock (prepared above).
#Add salt, pepper and chilli sauce as desired.
#Serve steaming hot with soup sticks.

Thursday, December 28, 2006

Beverages / Indian Drinks


1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron

1.Soak saffron in 2 tsp. hot milk, keep aside.
2.Chop finely or crush coarsely, the almonds and pistachios.
3.Peel and powder cardamom seeds with a mallet.
4.Add to chopped dryfruit.
5.Run saffron with base of a mallet, in cup, till dissolved in milk.
6.Put milk to boil in a large deep pan, stirring occasionally.
7.When it starts boiling, reduce heat and boil.
8.Stir frequently, till milk is 2/3 in volume.
9.Add all other ingredients to boiling milk.
10.Boil further for 3-4 minutes.
11.Take off fire. Cool a little.
12.Pour into a large decorative serving bowl.
13.Allow to cool completely, chill in refrigerator for 4-5 hours.
14.To avoid a layer forming on the surface, stir frequently while cooling.
15.Serve chilled in individual cups with rose petal to decorate on top, if desired.

Making time: 25 miinutes
Chilling time: 4 hoursM
akes: 4 servings
Shelflife: 2 days refrigerat

Beverages / Indian Drinks Exclusively TEA

Indian Masala Chai

1-1/4 cup milk previously boiled
3/4 cup water2-1/4 tsp.
sugar1-1/2 tsp.
CTC tea1/4 tsp.
chai masala powder1 cardamom smashed freshly

1.Heat water.
2.Add tea leaves, simmer for 2-3 minutes till water is dark brown.
3.Add cardamom, chai masala, sugar, and boil for 1 more minute.
4.Add milk, bring to a boil again. Simmer till colour is as per your taste.
5.Take off fire, cover, and stand for 1 minute. Strain with a tea strainer.
6.Pour into teacups, serve piping hot with biscuits.
7.Biscuits like glucose, graham, marie, etc. can be dipped in this tea and eaten with relish.

Making time: 6-7 minutesMakes: 2 teacups medium

Ginger Tea


1 cup water
1 cup milk
1/2 inch ginger
crushed2 pinches cardamom2
tsp. sugar1-1/2 tsp.
CTC tea leaves

1.Bring water to boil.
2.Add ginger, cardamom, tea and simmer for a minute.
3.Add milk, sugar and boil till desired colour is obtained.
4.Cover and stand for a minute
.5.Strain into cups while piping hot.6.Serve hot with sweet biscuits, pastries, or even doughnuts.

Making time: 5 minutesMakes: 2 cups

Ajwain Ki Chai

1 water1 cup
milk1-1/2 tsp.
CTC tea leaves2 tsp.
sugar1/4 tsp.
ajwain or omum seeds
1 pinch cinnamon powder


1.Heat water, add seeds, tea, cinnamon.
2.Simmer for 1 minute.
3.Add sugar, milk, stir.
4.Allow to boil, and simmer till colour is as desired.
5.Stand cover for 1 minutes, to brew.
6.Strain and serve piping hot.
7.Serve hot with biscuits, khakra (refer recipe index), etc.

Making time: 5 minutesMakes: 2 cups

Iced Tea

1 cup water1 tsp.
CTC tea leaves1/2 tsp.
orange pekoe tea leavessugar as per taste
1 cardamom crushed
1 round slice lemon with peel

1.Bring water to boil.
2.Add both leaves, sugar and cardamom.
3.Cover and stand for 5-7 minutes.
4.Stir well, strain liquid, cool.
5.Add 4-5 cubes crushed ice in glass.
6.Beat cooled decoction with electric beater.
7.Pour over crushed ice, add lemon slice.
8.Serve chilled.

aking time: 15 minutes (excluding cooling time)
Makes: 1 glass iced tea.

Sulemani Chai (tea)

1 water
1/2 tsp.
tea dust
1 thin round slice lemon (with peel)
1 tsp. sugar

1.Bring water to boil, add dust.
2.Cover, and stand to brew for 3-4 minutes.
3.Put sugar in teacup.
4.Strain tea with thin muslin cloth.
5.Pour into cup, add lemon slice.
6.Stir and serve hot with fried snacks, biscuits, etc.

Making time: 5-7 minutes
Makes: 1 cup

Indian Fish Curries

Fish Curry


* 1 medium sized Catfish / Pomfret* 2-3 cloves of Garlic* 1" of Ginger* Handful of coriander leaves* 1 teaspoon of coriander grinded* 1/2 cup of coconut* 1 Tomato cut into slices* 1 1/2 Onions out of which cut the half onion finely.* 1/2 teaspoon tamarind pulp* 2 teaspoons Red chilli powder* Salt to taste* Oil


* First thaw the fish for about 5-7 minutes. Then wash the fish properly and then cut it into pieces of 1" each. * Add about 2 teaspoons of turmeric powder and little salt and then keep it a side to marinate for some time. * For the gravy take coconut, coriander, ground coriander seeds, ginger, garlic, tomatoes and one onion. Grind it finely. * Heat 1 -2 tablespoon of oil in a pan. To this add the finely cut onion and they fry it till it becomes pinkish in colour. * Then add little turmeric powder and red chilli powder. * To this add the gravy masala. The masala should be added slowly with little water every time we add. Keep on adding little water and then add the tamarind pulp to it. Then stir it constantly. * Add the fish pieces to it. Keep it on gas till it boils nicely and keep on stirring. * Garnish it with coriander and let it boil again for some time. Enjoy this with Steamed Rice..

Coriander Fish


* Fish fillet 4 pcs* Fresh coriander plenty* Chillies * Salt, lemon & garlic paste* Oil 4 tblsp


* Apart from oil & fish blend all the other ingridents together. * Marinate the fish with lemon and salt for an hour or two. * Wash the fish after the marinating time. * Place fish on the baking sheet/ tray & brush some oil onto it. * Coat the blended mixture on the fish along with some more salt and lemon juice. Place the fish on the tray and enclose the foil keeping little bit open on the upper side and place it into the preheated oven at 200c. * Bake on the lower part of the oven for 15-20 mins and on the middle side till done. * When the fish is ready, coat it with the same mixture which might be thick by now, and place beneath the grill till a little bit of colur is acquired. Serve with chips or mashed potatoes

Crab Dish


* 6 large crabs* 4 tbsp butter* 2 tbsp flour * 2 cups milk* 1/2 tsp pepper* 1/2 tsp tobasco* 1 cup grated cheese* 2 eggs* 1 capsicum or green chilli (de-seeded)* 2 tbsp tomato sauce* 1/2 tsp mustard powder* 1 tsp salt


* Clean crabs and chop the meat. * Melt butter in a pan, add flour, fry a little, then add hot milk, stir until thick and creamy, add the rest of the ingredients, leaving a little cheese aside. * Cool the mixture. * Beat eggs a little and add to the above mixture; pour all this in a greased baking dish, sprinkle with cheese and bake in a hot oven until set.

Tandoori Fish

2 lbs of any mild white fish fillets; cut into 2" * 3" pieces.1/3 cup vinegar1 tbsp chopped fresh ginger4 garlic clovesSalt to taste1 tbsp ground coriander seeds1 tbsp ground cumin seeds1 tbsp ground cayenne pepper1/2 cup oil


# Make a paste of the vinegar, ginger, garlic, salt, coriander, cumin, cayenne pepper and oil in a blender.# Marinate the fish pieces in the paste for 4 hours in the refrigerator.# Turn the oven on to broil at the highest point.# Place the fish pieces on a baking tray and broil for about 10 minutes.# Turn over on the other side and broil for about 7 minutes again.# Broiling time may differ depending on the thickness of the fillets.

Spicy Grilled Fish


4 oz fish, skinnedSalt & pepper to taste3/4 cup yogurt2 tsp garam Masala1 tsp ground coriander2 garlic cloves, crushed1/2 tsp chili powder1 tbsp lemon juiceLemon wedges for garnish


1. Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper.2. Mix together yogurt, coriander, chili powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors.3. Preheat broiler. Transfer fish to a broiler rack, cook for about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking.4. Serve hot, garnished with lemon wedges.Serves 4

Chapala Pulusu


1 lb fish pieces1 tsp chili powder1 tsp turmeric2 tsp methi powder2 onions, chopped5 green chilies2 tsp ginger-garlic paste1/2 cup tamarind water5 tbsp oil1 small bunch Methi leaves, Spring onion leaves2 tomatoes, choppedSalt to taste


# Clean the fish pieces in salt water (to avoid smell)# Mix fish pieces with salt, chili powder, turmeric, methi powder, tamarind water and keep aside for 15-20 minutes.# Heat oil in a pan, add green chilies, onions, ginger-garlic paste, methi leaves, spring onion leaves and fry them for a little while.# Then add tomatoes and cook until they become mushy# After then, add fish pieces along with the gravy. Avoid stiring continuously because the pieces may break into tiny ones.# Cook until the gravy thickens.

Fish Fry

Fish Fry

* Cat Fish 3 fillets* 1 Large Onion (cut into small pieces)* Ginger Garlic Paste* Coriander Leaves* Garam Masala* Lemon* Coconut Powder* Red Mirchi Powder* Dhania Powder* Turmeric Powder* Salt* Oil


* Cut Fish into 2 inches pieces and wash them well with vinegar and water. * Marinate the washed fish with ginger garlic paste, salt, mirchi powder, dhania Powder and add juice of 1 lemon, mix well and marinate and keep in fridge 24 hours or more.* Remove the marinated fish from fridge and squeeze out all the water with hand . Retain this water. * Keep a skillet on the stove and add oil into it to deep fry the fish. * After the oil is hot add the fish pieces one by one. Turn them over slowly and gently so that they are fried till brown.* Take another skillet and add oil. Add the onion pieces after few minutes add ginger garlic paste and fry them till light brown.* Add mirchi powder, garam masala, turmeric, coconut powder salt and fry for few more minutes. Now add the fried fish and mix slowly for 2 mins* Add lemon juice and coriander
Serve hot.

Prawn Curry

Prawn Curry

* Prawn 1 lb* Tamarind-2 tbs* Chillie pwd-2tsb* Turmeric-2 pinch* Onions * Ginger -1/2 an inch,finely chopped.* Tomatoes med size -3* Salt .

* Take 2tbs oil in a pan. When hot add the onions and ginger and saute it. * Add tomatoes and saute well. * Add prawns to this, along with chillie powder, turmeric, salt. * Keep frying till the prawns is half cooked. * Mix the tamarind paste in a cup of water and add to the prawns. * Add more water if required. * Let it cook with the lid closed in med heat. * When the curry is cooked and is thick, add curry leaves. Serve hot with rice and chappatis.

Fried Rice

Fried Rice

Ingredients:1 lb rice, cooked & cooled for few hours1/2 lb chicken, cooked & cut into small pieces2 tbsp Soya sauce1 lb prawns peeled & cooked1 large onion, finely chopped8 oz fresh sliced mushrooms1 tbsp garlic, minced8 oz bean sprouts, optional3 eggs scrambled & cooked1 green onion, finely sliced for garnishing1 tomato, sliced into long stripsLemon wedges for garnishingSufficient vegetable oilSalt & pepper to taste


1. In a wok or large frying pan, fry the onions until golden brown in color.2. Then add shrimp, mushrooms, chicken pieces, minced garlic, tomatoes and cook until all the added ingredients are tender. Sprinkle Soya sauce and pepper to taste.3. If desired, add bean sprouts, salt and mix well. Make some space in the middle of the pan and add 1 tbsp of oil.4. Allow to fry all the chicken, prawn and mushroom pieces well for few minutes.5. Break up pre-cooked rice and mix with meat mixture well.6. Stir in scrambled eggs, place on platter and top fried rice with green onions.7. Garnish the sides of the rice with lemon wedg

Bisibeli Bath

Bisibeli Bath


1glass Rice½ glass Tuar dal½ cup Tamarind paste¼ cup Carrot4 Beans1 Potatoes 11 Drum sticksSAMBAR POWDER1cup Dhania½ cup Chana dal¼ cup Udat dal4 Mirchi(dried)1 tbsp Coconut(dried)1 tsp Menthi1 tsp Dalchini2 tsp Cloves2 tsp ElaichiFry all these ingridients and make the sambar powder to mix in the cooked rice.


Cook rice and dal with five glasses of water,salt,turmeric and vegetables.Add tamarind paste and cook for some more time, thenadd sambar powder.After adding sambar powder.Heat oil in a pan, add mustard seeds and asofitida(L.G. hing)with curry leaves and add it to the rice.Serve Hot With papad or chips.

Pulihora (Tamarind Rice)

Pulihora (Tamarind Rice)


* Rice - 1cup* Bengal gram dal - 1/4cup* Turmeric powder - 1/4tsp* Thick Tamarind pulp - 1/2cup* Curry leaves - 12* Urad Dal (Black gram dal)- 2tsp* Mustard - 1/2tsp* Cashew nuts - 1tbs* Split Red chillies - 2nos* Split Green chillies - 2nos* Asafeotida - a pinch* Ginger - 1 piece* Sesame seed powder - 4tbs* Oil - 4tbs* Salt -to taste


Wash the rice and dal and cook it together with enough water (don't overcook). Spread the rice into a vessel and sprinkle turmeric powder, 2tbs oil, salt, tamarind pulp and 7-8 curry leaves.
Heat oil in a deep frying pan and add urad dal, mustard seeds and cashew nuts. When the seeds begin to crackle, add ginger, red chillies, green chillies, asafeotida and the remaining curry leaves. Fry for a while, remove from fire and add it to the rice. Sprinkle sesame powder, mix thoroughly and cover with a lid for an hour.
Serve with seasoned yogurt.

Chicken Biriyani

Chicken Biriyani


1 kg basmati rice1 kg chicken3-4 onions, chopped into long slices8 green chilies, sliced long1 cup coconut, gratedA pinch of saffron2 cups ghee (butter) or oilSalt to taste1 tsp chili powder1 bunch cilantro, mint leaves6 each cloves, cardamoms, cinnamon2 tbsp coriander and khus khus seeds4 garlic flakes, sliced long1 cm ginger piece2 bay leavesFew cashew nuts


# Wash the rice, drain off all the water and keep aside.# Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste.# Heat ghee in a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes.# Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves.# Also add salt, chili powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.# Now add ground paste to the pieces and cook until it is done.# Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water.# In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends.# Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes

Vegetable Biryani

Vegetable Biryani


Basmati rice 2 cupsMixed vegetable(cauliflower, potato, carrot, french beans) 1 cupGreen peas 150 gramsThinly sliced onion 3Thin sliced green chillies 2Salt to taste Red chilli powder 1 tsp.Cinnamon, caraway seeds 2 tsp.Cloves 4Black pepper powder 1/2 tsp.Tomato 4Yogurt (curd) 1/2 cupVegetable oil 4 tbsp.Mustard seeds 1/2 tsp.Dry fruits (cashew nuts, raisin) 3 tbsp.


1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker(wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3. Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4. Add salt and red chilli powder and stir it properly.
5. Add fine chopped tomatoes and fry till they are properly cooked.
6. Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7. Add all the fried vegetables.
8. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.

Dumka Biryani (vegetarian)

Dumka Biryani (vegetarian)


One small Cauliflower,2 carrots,few beans,Mint leaves (2),Coriander(2),200 gms Curds,Elaichi,cinnamon,red chilli,turmeric,salt,Lemon juice (2 big lemons),Onions (9 onions - finely cut),Green chillies (15)


1. Deep Fry (Almost brown) 7 onions and set it aside.
2. Prepare a mix of Cauliflower, carrots, beans, Mint(finely cut), Coriander(finely cut), Curds, Elaichi(10), Cinnamon(4 pieces), redchilli powder (2 spoons), salt (5 spoons), turmeric(half spoon), Lemon Juice (2 big lemons), Onions 2 (sliced), and green chillies.
3. Leave the mix to marinate in the dee-freezer for approximately 15-0 minutes.
4. In the mean time, take a big container, Put 4 spoons of oil and fry elaichi and cinnamon. Once you can smell the flavour add 5 glasses of rice to fry along with it. after 5-7 minutes add water (10 glasses) to half-boil rice.
5. Once rice is half cooked( strictly no more water left), leave the rice to dry for a while (may b dry them in large plates if you are too hungry and want to eat biryani soon)... i cant wait to eat it!!!!
6. Now, take the mix out of the fridge. Use the same big container for a bigger mix now. First put all the marinated mix in the bowl (bowl suitable to go on the cooker), then put five spoons of oil on it..(can use the same oil in which you fried onions).
7. Put a layer of the dried half boiled rice on top of it.(Dont put all the rice. Just a layer).
8. Now, put a layer of the fried onions leaving another half for another layer on top.
9. Then another layer of rice.
10. The final layer of onions on top.
11. You can now add some biryani colour on top!!
Now the biryani is ready to cook. Cook it on a low flame with a perfect fitting lid (some weights on top ..not to let the Dum go off).
Leave this for atleast an hour and a half. Then check if the rice is cooked, if yes thats it.... DUMKA BIRYANI READY TO SERVE!!!! HAVE A GREAT MEAL.

Hyderabadi Biryani

Hyderabadi Biryani


Meat - 1 KG BonelessBasmati Rice - 1/2kgOnion - 2 BigLime Juice - 1/4 CupCurd - 500 GMGinger Garlic Paste - 4-6 Tsp.Red Chilli Powder - 1/2 Tsp.Green Chilli - 4-6 grind into fine pastShazeera - A Pinch of ShazeeraClove - 1-2Cinamon - 1-2Cardamon - 2-3Coriander Leaves - A bunch finely choppedMint leaves - 8-10 sticks - Plucked only leavesSafron - 2 pinch of safron, immerse in waterSafron color - A pinch of color liquified with waterGhee - 2 Tsp.Oil - 2 Cup oilSalt - To taste


Wash the rice. Soak it for 10 minutes.Drain all water and keep aside.
Heat 1/2 tsp ghee on a medium flame add rice and fry for 5 mins.
Piut all masala ingredients in a belnder and grind them to fine paste.Keep aside.
Heat oil in a pan and fry onions.Add ginger garlic paste and stir fry for few mins.
Add masala paste and fry some time ( wait for oil toseparate).
Then add all diced vegetables and fry for some more time till tender.
Take curds and beat them nicely. Add these curds along with one cup of water (as required) to cook rice,and bring it to boil. Add salt and fried rice, cover the lid and reduce flame. cook rice till done.
Garnish this delicious Hyderabadi Biriyani with chopped coriander leaves and fried cashews.
Serve hot with raita.

Rice dishes

Tomato Pulao


1 Cup Basmati rice1/2 Cup Soya granules1 tsp Cumin seeds1 Bay leaf1/2 Cup Chopped Onion(thinly sliced)1 tsp Garlic paste1/2 Cup Tomato puree3 Red chili(coarsely pounded)21/2 Cups Water1/2 tsp Nutmeg powderSalt to TasteGarnishing:-Boiled PeasSliced Ginger


Wash the rice and soak in water for 15 minutes.
Soak soya granules in ? cup of water.
Take a heavy bottom pan and dry roast the cumin and bay leaf. Add onion, garlic and nutmeg powder and stir till onions turn golden.
Add soaked soya granules and cook till dry.
Add one cup of water, chili powder and salt and bring to boil. Add rice and cook for 2 minutes. Lower the heat and cook till the rice is nearly done.
Add the tomatoe puree, stir once and cover and cook till the rice is done.
Remove from heat and stand it covered for 5 minutes.
Serve garnished with peas and ginger

Carrot rice


1 Cup Rice4 Carrots1 tsp Ginger Garlic paste2 tsp oilenough salt10 Cashew Nut


Cook rice and keep a side.
Grate the carrot finely.
Take a pan and fry the ginger-garlic paste with oil and keep for few seconds.
Put cashew nuts in the pan and fry for 1 min.
Put the finely grated carrot in the pan and let it fry for 2 mins.
Put the cooked rice into the pan and put enough salt in the pan and fry for 3 to 4 mins.
Now tasty carrot rice is ready!!!
Corn pullao


For The Curry :1 teacup - fresh curds2 tablespoons - fresh cream1/2 teaspoon - sugar2 tablespoons - gheesalt to taste
For The Rice :1 teacup - uncooked rice1 teacup - cooked corn2 sticks - cinnamon2 - cloves1 - capsicum, chopped1 - boiled carrot, chopped2 tablespoons - gheesalt to taste
For The Paste (For The Curry) :1 - onion, chopped2 tablespoons - grated coconut5 cloves - garlic2 teaspoons - coriander seeds1 teaspoon - cumin seeds2 sticks - cinnamon2 - cloves2 - cardamoms25 mm. piece - ginger2 teaspoons - poppy seeds (khus-khus)6 - red chillies


For The Rice :
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.2. Heat the ghee and fry the cinnamon and cloves for 1/2 minute.3. Add the rice, corn, capsicum, carrot and salt and cook for 1 minute.
For The Curry :
1. Heat the ghee and fry the paste for 3 to 4 minutes.2. Add the curds, cream, sugar, salt and 1/2 teacup of water and cook for a few seconds.
How To Proceed :
1. On a large sheet of Aluminium foil, spread alternate layers of rice and curry.2. So that there are 3 layers of rice with 2 layers of curry in-between.3. Make a packet of the foil and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.4. Unwrap and serve hot.

Radish Rice


2 cups basmati rice, washed & soaked for 30 minutes2 medium radishes1/2 cup green peas1 potato, diced3 green chillies, finely chopped1? piece ginger, peeled & chopped2-3 flakes garlic, peeled & chopped1 sprig dill leaves finely chopped1 tsp. cumin seeds1 lemon juice extractedsalt to taste3 tbsp. ghee or oil


1. Clean and slice radish into 1/2 cm.thick rounds.2. Heat ghee or oil in a pressure pan or pressure cooker.3. Add cumin, allow to splutter.4. Add ginger, garlic and chilli, stir.5. Add radish, potato, peas, stir fry for 2 minutes.6. Add salt, dill leaves, lemon juice.7. Add 5 cups water, bring to a boil.8. Cover lid, allow 2 whistles.9. Take off fire, allow steam to subside.10. Gently transfer to serving dish.11. Garnish with chopped fresh coriander and grated cheese.
Making time: 45 minutesMakes: 4-5 servingsShelflife: 3-4 hours

Ginger Rice


2 cups basmati rice, washed, soaked for 30 minutes1 tbsp. ginger grated1 tsp. cumin seeds1/4 cup coconut grated finely2 stalks curry leaves1 tbsp. milksalt to taste2 tbsp.butter1 tbsp. oil


1. Soak grated ginger in 2 tbsp. water, keep aside for 15 minutes.2. Put 4 cups water to boil rice, add salt.3. Strain ginger, keeping residue and water separately.4. Add ginger water to boiling water.5. Add rice, bring back to boil on high flame.6. Add 1 tbsp. butter, cook till rice is just done, but not mushy.7. When done, spread out in a plate to cool a bit.8. Heat remaining butter, and oil in a saucepan.9. Add cumin seeds, curry leaves, ginger residue.10. Allow to splutter, add coconut, stir and pour onto rice.11. Blend well by mixing with fingers of both hands, gently.12. Transfer to ovenproof dish and cover.13. Before serving, sprinkle a tbsp. of milk over rice.14. Place in preheated oven at 250oC for 10 minutes.15. Serve hot with moong dal or kadhi.
Making time: 30 minutesMakes: 4-5 servingsShelflife: 1 day

Coconut Rice


1 cup long grain rice1 cup coconut milk (refer note)1 tbsp. broken cashew bits3 green chillies slit1 stalk curry leaves1/2 tsp. each cumin and mustard seeds1 tsp. urad dal2 tbsp. grated fresh coconut1 tbsp. coriander chopped2 tbsp. oilsalt to tastelemon to taste


Wash and soak rice in salted water for 30 minutes.2.
Drain rice in colander, keep water aside.3.
Heat oil in a heavy saucepan.4.
Add urad dal, seeds, cashews, stir till spluttering.5.
Add chillies and curry leaves. Stir, add rice.6.
Stir very gently, with a wide spatula till oil coats rice evenly.7.
Add coconut milk, 1 1/2 cups drained water.8.
Add salt, keeping in mind the water was salted.9.
Bring to a boil, reduce heat, simmer covered.10.
Stir occasionally. When done 3/4, add lemon.11.
Mix very gently. Simmer till done and all water evaporates.12.
Add more water in between if required.13.
Garnish with coriander and coconut before serving.14.
Serve hot with raita, kadhi or rasam.
Making time: 45 minutesMakes: 4 servingsShelflife: Best fresh

Brinjal Rice


1 cup long grain (basmati) rice5 med. oval brinjals with stems intact1 tbsp. fresh coriander finely chopped1 stalk curry leaves1/4 tsp. Cinnamon-clove powder1/2 tsp. Garam masalasalt to taste2 tbsp. oil1 bay leaf, cut into pieces1/2 tsp. each cumin & mustard seeds3-4 pinches asafoetida1 tsp. butterGrind together into paste:
1 large onion1/4 cup coconut grated2 tbsp. fresh coriander leaves4 green chillies1/2 pod garlic, cleaned and peeled1/2" piece ginger, peeled


1. Wash, clean and soak rice in 3 cups salted water for 20 minutes.2. Cut brinjals into quarters lengthwise, keeping stems attached.3. Heat oil, add seeds, bayleaf,allow to splutter.4. Add asafoetida, curry leaves, stir.5. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.6. Drain and save rice from water.7. Add rice, stirfry for 2-3 minutes.8. Add paste, cook for 2-3 minutes more.9. Add all other ingredients, stir gently.10. Add 3 cups saved water.11. Add salt to taste.12. Cover, simmer and cook till rice is done, but no water is remaining.13. Serve piping hot.
Note: One may treat the pressure cooker as a frying pan, and make the rice, directly in it. Then when boil is resumed after all ingredients are added, cover and cook to 2 whistles.
Making time: 30 minutes (excluding rice soaking time)Makes: 2-3 servingsShelflife: Best fresh after cooking rice.
Nutritive values per serving.

Kushkha (Boiled Rice)


2 cups long grained or basmati rice10 cups watersalt to taste8-10 drops lemon juice2 tbsp. milk
1. Wash and soak rice in water for 20 minutes.
2. Put water to boil, add salt.
3. Add rice when water starts boiling.
4. Bring back to a boil.
5. Add lemon juice.
6. Cook till each grain is almost done.
7. Strain out excess water, keep aside.
8. Rub a blob of butter at the bottom of a wide dekchi, (shallow heavy container for cooking on dum)
9. Spread out rice in dekchi.
10. Sprinkle some milk, cover with lid, and seal.
11. Place on low fire to cook on dum for about 15 minutes.
12. Serve hot with dahi kadhi, hyderabadi khatti dal, etc.
Making time: 20 minutesMakes: 4 servingsShelflife: 1 day or more, refrigerated

Capsicum Rice


1. Cooked rice 2 cups2. Chopped Onion 1 cup3. Capsicum cut into small pieces 1 cup4 Lime fruit 1/2 no.5. Salt to taste6. Oil (gingelly) 2 tsp7. Ghee 1/2 tsp8. Garam Masala 1 tsp9. Chilli powder 2 tsp10. Cummins (Jeera) 1/2 tsp


1. Heat 2 tsp of oil and 1/2 tsp of ghee in a vessel and add cummins (jeera) and fry.2. Add the chopped onions, capsicum and the salt just enough for the onion and saute it in sim flame. After it turns brown, add chilli powder, garam masala and salt to taste (remembering that you have already added a little salt for the onion) and saute for another 5 to 8 minutes.3. Add the cooked rice and keep it for another 2 minutes. Before taking it off from the stove, add the lemon juice, mix well and remove from the stove.
Hope you will enjoy the taste of Capsicum Rice.



2 cup rice1 cup moong dal1/4 cup ghee1/4 cup pieces of cashewnuts2 tbsp of pepper2 tbsp of jeelakarrasalt to taste

cook rice and dal (mixed)adding salt .Then heat the ghee in a vessel and after it is very hot add pepper, jeelakarra and nuts to it.Then add it to the rice and mix well so that the entire thing is mixed properly.Serve it hot it really tastes good.To add taste to it u can serve it with some besan chatni as per u'r d

Tuesday, December 5, 2006

Drinking Companions for Cheese

Drinking Companions for Cheese
Cheeses vary so much in flavour that any attempt to suggest accompanying wines appropriate to each category is practically impossible. There ate, however, certain characteristics common to each group which it may be helpful to consider. Fresh cheeses ate almost invariably soft in texture and delicate in flavour. This automatically rules out any wine which is strongly tannic as it will overshadow the cheese. Equally, very dry, flinty white wines are unsuitable with fresh cheeses as they create an Unpleasant, acidic aftertaste. Something medium dry - white, rose or an extremely light red - not only offsets the flavour of these cheeses to advantage bur allows the palate to appreciate the nuances of their texture. Loire whites such as Muscadet arid Sancerre, slightly chilled young Beaujolais or any of the new breed 'Blush' wines would be acceptable. If the fresh cheese is to be served as a dessert, with fruit, then a dessert wine such as Muscat or Sauternes would be delicious.

Bloomy rind soft cheeses like Camembert and coulommiers can develop great depth of flavour which stands up well to most meaty full-bodied wines. Here red is the obvious choice, but by no means the only one. Chaource, for example, could just as successfully be partnered with Champagne or Chablis, while many experts believe that Brie and Camembert can happily collaborate with good farmhouse cider from Normandy. A more conservative choice, however, would be one of the less refined Burgundies, such as a Cotes de Beaune Villages, or any red made from the Pinot Noir grape.

Enriched or triple creme cheeses generally combine richness with a subtle strength which requires a correspondingly balanced wine. Something muscular, fruity and probably white is called for. Alsatian wines like Gewurztraminer have the strength to Counteract the richness of these cheeses, yet being spicy, rather than dry, they do so without detracting from their subtlety. If red wine is preferred a Bordeaux or Cahors could be the answer.

Washed rind cheeses run the gamut of strengths, and it is more difficult to ascribe family characteristics to this group. A mild, sweet cheese like St Nectaire cries out for something crisp arid white such as Sancerre, Pouilly-Fume or any of the Upper Loire whites, while a cheese like Maroilles begs a wine with the body of a really top notch Burgundy. As the vigour of cheese increases, complement it with an increasingly dry wine.

Uncooked, pressed cheeses can, again, vary between delicate mildness and assertive strength. The former are generally best accompanied by good quality red table wine - nothing too elevated. The slight roughness of the wine adds interest to the cheese and can itself seen smoother and fuller for this foil. Almost any of the generic, supermarket own-label reds ate suitable for this purpose. Here, white wines ate probably best when tending towards fruit rather than bone dryness. Steer clear of Bordeaux arid look instead to Alsace, the Loire, Australia, New Zealand and even England, though avoid anything Ithin'. Stronger cheese in this category can take much more distinguished reds as their relative sweetness has the effect of softening the tannin which can otherwise jar with cheese. Cheddar and Gouda, for example, can take both good Burgundy arid some of the softer Bordeaux crus. Rich, dark ale produces the same effect at considerably less expense, worth bearing in mind if the cheese is being eaten alone, rather than as a course of a meal.

Hard, cooked cheeses almost all have a background sweetness of flavour which marries well with wine of any description other than bone dry, which inhibits this sweetness. Best of all is something fullbodied, fruity and white like a Beaujolais blanc, a Sauvignon or a good quality Alsatian Riesling or Gew6rztraminer. Soft, warm reds are also good with these cheeses and the regions to look out for here are Savoie, Rousette and Chignin. Some of the better quality dark, rich beers should also not be discounted for hard cheeses.

Blue cheeses are, without exception, fairly salty and for this reason completely inappropriate with red wine, however mighty. All benefit a great deal more from being teamed with sweet white wines - controversial on the face of it bur sensuously superlative. Roquefort with Sauternes and port with Stilton are both, rightly, classic combinations, but any good quality, sweet or sweetish white creates the same effect.

Goats' cheeses are traditionally accompanied by dry white wines, bur again this is not an intransigent rule. Coarser, rustic reds can he equally satisfying provided they arc not too full-bodied. Ewes' milk cheeses, on the other hand, can take something fruitier and livelier, because of their increased fat content. This also precludes anything which is too tannic. Remember, tannin is to fat as oil is to water.

Soft cheeses with a natural rind have a different intensity of flavour, depending on whether they arc coated in wood ash or allowed to develop natural moulds. The former are in general much stronger and require a fullish, red wine or spicy white to be enjoyed to full advantage. The latter, being more delicate, are at their best with a soft, fruity white or gentle, unassertive red.There are no bard and fast rules about which ),vine should be served with which cheese, and the suggestions above should be taken as broad indications only. Humbler beverages like dark ale or cider should not be ignored: these can be admirable when matched with cheeses like Cheddar or Beenleigh Blue.Personal preference is what counts above all and even experts don't alwavs agree. Some, for example, think that a mature Cheddar served with sherry as an hors d'oeuvre is quite amusing; others deem this sacrilege. Imagination and the courage of conviction arc all that really matter.

Presenting a Cheese board

Presenting Cheeseboard
A carefully balanced, well displayed cheeseboard, with a selection of appetizing accompaniments, makes a perfect Pause before dessert at a dinner party besides being guaranteed to revive the appetite of most diners.

It's worth taking time to arrange the cheeseboard attractively, although there's no need to overdo the decoration. There ate two key facts to remember: the first is that cheeses are attractive in their own right (or should be if you've chosen correctly); and the second is that they are living, breathing organisms which require oxygen.

Despite the fashion for wooden or marble boards, you can present cheese on almost any material, provided it has a large enough surface area to allow air to circulate between the cheeses and prevent them from impregnating each other with smells. For this reason the very best way to serve cheese is on a wicker tray, which may he lined with leaves or straw ripening mats to protect it. Because blue and cendre cheeses are by their very nature dominant, it is best always to isolate these on a separate surface if possible. Likewise, provide a separate knife for each type of cheese. It the same one is used for all, the cheeses will not retain their individuality.The overwhelming temptation to treat a cheeseboard like a still-life arrangement is to he discouraged. A few grapes between the cheeses are acceptable, but no more. Arrange the cheeseboard an hour or so before the meal and stand it, covered with a lid or piece of muslin, in a cool, but not cold, place.


What to eat with cheese is another thorny subject. Bread or biscuits? Buttered or unbuttered?

Washed-rind and blue cheeses ate probably best eaten just as they are, with a knife and fork, but many people prefer an accompaniment of some sort with other types.A good solution is to offer a choice of bread or crackers. Fresh, crispy bread in the style of pain de campagne is the ideal, preferably flashed in the oven to refresh its crust just before serving. Rye and black breads or brown and Granary breads ate other possibilities. Creamy cheeses can also be good with a light fruit or nut bread.
A selection of plain crackers, Bath Olivers, Scottish oatcakes or semi-sweet wheatmeal biscuits should provide something to suit most tastes. Butter is purely a matter of personal preference, but remember that it does have a tendency to dilute the flavour of the cheese. Always go for unsalted butter; salted is more assertive and interferes with the individual characters of the cheeses.If a hard English cheese is included in your selection you could also offer a jug of celery. A bunch of grapes, or bowl of apples ate other refreshing additions to the table.

Cooking with Cheese

Cooking with Cheese

Cheese is a very versatile ingredient and adds interest and flavour to all manner of dishes including sauces, souftles, dips, quiches and pizzas. It can be used in baking, and deep fried it makes a delicious starter in its own right. Of course, cheese is not limited to savoury recipes, for it can be successfully used in cheesecakes, mousses and other sweet dishes. The selection of gourmet recipes in this book explores the versatility of cheese to its full.

As with wine, it is a mistake to assume that poor quality cheese will undergo a radical metamorphosis once heated. The better the quality of the cheese, the better the finished dish will be. Careful cooking pays dividends, because cheese separates at 65.5'C/ 150F and if cooked for too long becomes leathery and tough. When melted on its own it tends to become stringy and the texture is better if the cheese is mixed with a starchy food, such as breadcrumbs or potato, or added gradually to a sauce. Hard cheese cooks better if it is first grated, although crumbly cheese can be added to a recipe in small chunks. Avoid ready-grated cheeses of the type found in supermarkets, however. These are impregnated with a non-caking agent and although convenient, quickly lose any flavour they once had.

Some cheeses melt better than others. Crumbly varieties such as Lancashire, Stilton or Cheshire are good in soups; while smooth types like Mozzarella and Bel Paese melt clown to a pleasingly elastic consistency for pizza toppings. A finely grated hard cheese like Parmesan is perfect for sprinkling on soup or pasta, because the fine particles melt readily and mix into the dish so easily.

Cheddar is an excellent all-round cooking cheese, which grates well and gives a good flavour to sauces and souffl6s. Soft cheeses such as Brie or Camembert add interest to quiches, and you can use Leicester or Double Gloucester to add colour. Stilton keeps its characteristic flavour when cooked and melts well. Gruyere and Emmenthal are the classic fondue cheeses.

Sunday, December 3, 2006

How to choose cheese

Choosing Cheese
Cheese, like wine, is one of life's great pleasures. Pierre Androuet, the doyen of French cheese, even goes so far as to say, If I had a son who was ready to marry, l would tell him 'Beware of girls who don't like wine, truffles, cheese or music.

Sadly, it is one which is all too often unheeded and many an otherwise enjoyable meal is marred by badly chosen, ill-kept and illmatched cheese and wine. Yet with just a little thought and care, a cheeseboard can be the highlight of a Meal, capable of compensating for any culinary lapse.

The trick is not to be over ambitious. Tiny slivers of a dozen or more cheeses are neither appetizing nor complementary: too many flavours and textures all competing for attention merely become confusing and result in a lot of dried-out, unusable left-overs. For an averagesized dinner party of six people, four cheeses ate more than adequate and the possibility of serving just one superb cheese alone shOUld never be discounted.

Quality should always be the first consideration when selecting cheeses. It is worth seeking out a good cheesemonger whose stock is kept in carefully controlled conditions. A shop like this will be able to advise you on your choice and should have a wide range of clearly labelled cheeses on Offer, including more unusual varieties. Always ask to taste first before you make your decision - a reputable cheesemonger will be delighted to oblige. Be flexible in your selection: if the Brie you'd set your heart on isn't LIP to scratch, substitute a Camembert or a Coulommiers.

The first rule of shopping for cheese is never to buy anything in less than prime condition. Ask for your portion to be freshly cut and look first at the cut surface of the whole cheese. It should have a fresh appearance, and no tell-tale sweatiness, cracking or hardness, all o which indicate that the cheese i drying out.It's a good idea to feel soft cheese if you can. They should be springy to the touch and when ripe should be evenly soft from centre to edge. Check that soft cheeses are not too runny. Smell is another good indicator of quality, so sniff your sample of cheese before you taste. It should have a fresh smell, redolent of its particular variety. Reject any that have a hint of ammonia, as they ate past their best.

Selecting for a cheeseboar
Here you should address yourself to the question of balance. A cheeseboard should sit comfortably with the other courses of the ideal, which means taking into account the type of food being served (is it strong and spicy, light and fresh or somewhere in between); the wines which will accompany it; and the relationship between the cheeses themselves. The single, most important factor is never to serve cheeses which require a lighter wine than that which has been drunk with the main course as this has a nasty, jolting effect.This, of course, assumes that you will serve the cheese before the pudding, French-style. The reason for this is that few cheeses consort happily with sweet dessert wines; most need something drier or fruitier to offset them to advantage. Texture, as well as flavour, needs careful thought. The ideal cheeseboard includes at least one hard or semi-hard cheese, perhaps a traditional English cheese like Cheddar or Cheshire; one semi-soft cheese, which could he one of the milder, washed-rind cheeses; one very soft cheese, perhaps a chevre or a bloomy-rind specimen; and the fourth possibly a milder blue or a cheese with a cendre coating.Cheeses should always be eaten in ascending order of strength to be fully appreciated. And it's worth noting that soft, semi-soft and blue cheeses are tasted by pressing them against the palate with the tongue, while hard or sharp cheeses are - tasted on the tip of the tongue. In f this way variations in consistency s and flavour are apparent. If you think your guests may be Uncertain s about which cheese to try first, then unobtrusive numbered labels are e quite a helpful idea.

A Introduction to Cheese

The art of the cheesemaker is one of delicate balance. To produce a perfect cheese, with the right depth of flavour, the most mouthwatering texture and delicious aroma, depends on many factors. The milk - from cow, ewe or goat - the breed of animal and the type of pasture all have a bearing on the end result. So too do the complexities of making and maturing the cheese.To enjoy good cheese is to enjoy variety, contrast and subtlety. There's a cheese for every palate and for every occasion, from the mildest, blandest types, through a whole range of rich, mellow and buttery flavours, to the most pungent, sharp and salty cheeses at the far end of the flavour spectrum. Then there's an astonishing choice of colours and textures to enhance eye and palate. From firm handsome Cheddars through to crumbly, pale Wensleydales; from the soft white curds of Ricotta, to the oozing nature of ripe Brie or Camembert. Veined cheeses, charcoal coated, wrapped in leaves, enriched - the delights to be discovered are endless.Cheese originated as a money-conscious way of using up surplus milk, and different countries have developed their cheese-making and eating habits in different ways. The French serve it after the main course, before dessert; a habit which is becoming increasingly popular elsewhere. Italian pasta wouldn't be the same without a scattering of Parmesan; while the mild crumbly cheeses of England melt obligingly to make a wonderfully smooth Welsh rarebit.With so many types to choose from, cheese can be enjoyed in an infinite variety of ways. Savour it to the full by itself, with bread or biscuits, or as a partner for fruit. Complement it with a glass of wine; or let it add its own special note to a hundred-and-one different dishes. However you use it, cheese belongs in a class of its own.

A detailed introduction on cocktails

The origin of the cocktail is obscure but we do know that it was first made popular in America and from there, as drinking habits grew more sophisticated, its popularity spread throughout the world.
The number of cocktail recipes available is virtually limitless and a creative bartender can find endless inspiration for really original drinks at any time. This book aims to simplify cocktail mixing for those who like to entertain at home and to teach the basics of mixing cocktails so that the enthusiast will then want to experiment and even devise new cocktails.

What is a Cocktail?’

Vive le cocktail’ toasted a Frenchman in Betsy’s Tavern near Yorktown during the American Revolution after seeing bottles decorated with cocks’ tails. He was probably thinking more about the chicken he was eating than the drink but this is the American version of how the name ’cock- tail’ originated. Another definition of the word cocktail refers to the special way of cutting a horse’s tail. However, the connection between a horse’s tail and drinking a rather delicate blend of spirit, liquor and fruit juice has us baffled.
The word ’cocktail’, when put in front of the word ’bar’ in any of our hotels or eateries, should cultivate thoughts of pleasant surroundings, quiet background music, (sometimes even a pianist) and subdued lighting, and behind the bar the cocktail barman (or bartender). This man (and it is frequently a woman) who provides not only good spirits, but a ready smile, a friendly word, a sympathetic ear and even a shoulder to cry upon, also has that little extra knowledge about drinks and their mixing than anyone else. He takes his task of mixing your drink most seriously as he realises that he has a standard to maintain.
A cocktail is in fact a drink consisting of two or more ingredients, stirred or shaken, as a short or long drink as required. It has been said that the first cocktail was a martini but this cannot be proved, but we can take it with an olive or a twist of lemon – not a pinch of salt!
For the ’mixologist’, or the host at home mixing his own concoction, there are two set rules: All clear drinks, i.e. those not containing fruit juice, cream or milk, must be stirred with ice, e.g. Martinis and Manhattans.Those drinks containing fruit juices and cream, etc. must be shaken either by hand or with an electric blender to acquire a perfect blend, e.g. Brandy Alexander.

Further Tips for Successful Drink Mixing

If possible pour your cocktails into chilled glasses for a warm cocktail is undrinkable. Chill the glasses either in the refrigerator or by putting three cubes of ice in the glass while you are mixing the drink and then discarding these ice cubes just before serving the drink. Equipment for chilling glasses is also available in retail stores.
Almost all drinks taste better when served ice cold; therefore have plenty of clear, clean ice on hand when you entertain. The ice should be shaved, cracked or in cubes. Ice should always be placed in the mixing glass, shaker or glass before liquor is added for this chills the drink quickly and thoroughly.
If only cubed ice is available place the ice in a tea towel and hit it with a mallet on a hard surface to obtain cracked ice. Do not use a glass bottle for crushing ice.
Wherever possible use fresh lemon or orange juice in a drink. However, concentrated juice is almost as good. Keep slices of orange, lemon or lime fresh, by covering with a damp cloth and placing them in the refrigerator.
When cutting lemon, orange or lime peel, never include the white membrane of the rind. Shave off only the coloured surface peel in strips about 13 to 20 millimetres (1/2 to 3/4 inches) wide.
Don’t fill the shaker so full that there is no room for shaking. Use a short, sharp shaking action (do not rock) when mixing cocktails.
Cocktails should be drunk as soon as possible after serving.
Be sure that your glasses are clean and polished and have no chips or cracks.
Always handle glasses by the stem or base.
Cherry or peel is always added to the cocktail after it has been shaken or mixed.
Where a twist of orange or lemon peel is stated, the oil of the peel should be squeezed on top of the cocktail and the peel then drink, unless otherwise requested.Always bear in mind that bad mixing and bad presentation will ruin any cocktail or mixed drink no matter how good the recipe or the ingredient.

Setting up Your Own Bar

One of the most important assets the home entertainer can have is a bar and the necessary equipment for mixing and serving drinks. This bar can vary from the elaborate to the very complete room set aside as a bar to a table or traymobile being used for this purpose beside a swimming pool or you have the time, patience and skill, you can make your own bar, if not then you can purchase a bar from any of the large department or furniture stores.
There are many types of bars but they mainly fall into three categories – mobile or portable semi-permanent and permanent.

The mobile bar

This bar can be moved from place to place which enables you to entertain in such areas as the patio, barbecue and swimming pool at the same time; for it allows you to move, as a whole unit, your equipment, glasses and spirits, etc. to the area from which you wish to serve. The main draw- back to this type of bar is the black to this type of bar is the lack of washing facilities for glasses.
There are many variations of the mobile bar and a popular one is the small imitation keg which opens out showing the provision for glasses and a few bottles within.

The semi-permanent bar

This type of bar tends to be a feature of the room, e.g. a cocktail cabinet, whereas a portable bar is easily hidden from view. An advantage of the semi-permanent bar is that you are able to attractively and conveniently display your equipment and glasses and even the range of spirits you have available. But keep in mind when positioning this bar that it must be as close as practicable to washing facilities.

The permanent bar
This bar forms an integral part of the interior decoration and design of a room. It can be set up so that everything is readily accessible to the person serving drinks. In this bar, if finance is available, you can really let your head go by installing a sink with hot and cold water, refrigerator and all number of ’non-essential’ bar luxuries. And on this bar your equipment and spirits can be displayed at best advantage. To be really eye-catching and effective this bar must be a showpiece in the room. Ideally the front of the bar should be illuminated by indirect lighting as should the area behind the bar, Lighting plays a most important part in the usefulness and appearance of the bar but it should be subdued. As well, the lighting, if properly, will enhance the interior of the room in which the bar is situated.


Shelves of glass on the wall behind the bar look attractive. To support the shelves, use metal strips with brackets which fit at various intervals into these trips. These can be purchased in various colours from most hardware stores. This type of shelving can be adjusted for displaying glasses or bottles, and it provides an ideal place for showing off fine glassware, spirits and other items.
If you decide to build your own bar, bear in mind that the height of the bar should be comfortable for a person to sit at with his drink resting on the top of the bar. Between 1 metre and 1.2 metres (3 feet and 3 feet 6 inches) is best and enables you to use an ordinary kitchen stool as a bar stool. Bar stools can be expensive but a handy- man with a flair for upholstery can take a piece of foam covered with vinyl and transform a kitchen stool into an attractive bar stool.

Bar Equipment

The following basic equipment should be acquired: cocktail shaker (most popular is the ’Boston’; or ’American’ or ’Standard’), or if you have a blender better still; mixing glass and spoon; spirit measures 15 ml and 30 ml (1/2 and 1 ounce); ice bucket and tongs; ’Hawthorn’ strainer; corkscrew; can opener; bottle opener; fruit squeezer; fruit knife and board which can double as a cheese board,” swizzle sticks; tooth- picks; coasters; serviettes; soda syphon; salt and pepper; nutmeg; cinnamon; a cloth for drying glasses; bottle stoppers for recorking carbonated drinks; oranges; lemons; maraschino cherries; olives and cocktail onions; straws.

Basic Bottle Stock Required to Serve Standard Cocktails

Scotch whiskyAustralian whiskyBourbon whiskeyEye whiskyBrandy (many excellentAustralian brands)CognacGinVodkaTequilaWhite rumDark rumDry and sweet vermouthGrenadineAngostura bitters and orange bitters
Liqueurs (cordials)AdvokaatCherry brandyCreme de CacaoCreme de mentheCointreauDrambuieGallianoGrand MarnierTia Maria
There are many other liqueurs available so check the glossary for taste preferences and then buy accordingly.
MixersSoda waterDry ginger aleColaLemonade or 7-upBitter lemonTonic waterMineral waterOrange juiceLemon juiceLime juicePineapple juiceTomato juice

Glasses for the Bar

Glass is a hard, brittle and usually transparent substance made by fusing silica, an alkali, and a base. Legend ascribes its invention to the Phoenicians and the general manufacturing process has varied little from the days of ancient Egypt to modern Europe. The champagne glass (as we know it in Australia) has an interesting history. In the eighteenth century King Louis XVI considered Marie Antoinette such a creature of beauty that a glass should be designed to cover her breast and thus the champagne glass was born. A further stipulation was that only the wine of France was to be drunk from this shaped glass. This type of champagne glass is no longer used in Europe because its width allows the gas to escape causing the champagne to go flat in a short time. The tulip- type glass is popularly used by champagne drinkers today, for its length helps retain gas in champagne for a much longer period.
Glassware is more flexible for the home entertainer than it is for the professional bartender. For example, a tulip glass can be used as a sour glass or a highball glass can be used as a Zombie glass. A well equipped bar needs the following types of glasses: a shot glass (used for straight spirit with- out ice; it is most commonly used in the United States for ’Boilermakers’); a 30ml (1 fl oz) liqueur glass; a 90-120 ml (3-4 fl oz) sherry glass; a 150 ml (5 fl oz) stemmed wine glass; a 210ml (7floz) stemmed wine glass; a whisky glass (sizes vary); a cocktail glass (these are usually 90ml or 3 fl oz); a 180 ml (6 fl oz) old-fashioned glass; a 180 ml (6 fl oz) champagne glass; a 300 ml (10 fl oz) high- ball glass; beer glass and a brandy balloon or snifter.
Whether your glassware is costly crystal or less expensive ware from the supermarket take great care of it. Wash each glass separately in reason- ably hot water, rinse, and then dry with a clean, lint-free glass-cloth while the glass is still warm from the water. Glasses should be aired before they are returned to their shelves. Handle glasses by the stem or base so they retain their high polish for later use.

Giving a Party and Enjoying It

Hospitality has two essential components: a sincere and congenial host and good preparation. Always keep your kitchen cupboard well-stocked in case of unexpected guests and make sure your bar contains a fair supply of drinks.
Once you have organized your main supplies of food and refreshments take even have a prepared list) to make sure your have everything you are likely to need. In the bar you should have two glasses per guest, serving trays, water jugs, soda syphon, bar tools, knife and board for cutting on, fruit juice, oranges, lemons, cucumber, pickled onions, maraschino cherries, mint, cloths, a sponge for mopping up, and an abundance of party ice.

Guide to liquor requirements

There is no way to calculate exactly but working on the assumption that you serve 30 ml (1 oz) of spirit per drink, a 750 ml (26 fl oz) bottle will produce 26 drinks. Aperitifs are an exception and call for 60 to 90 ml (2 to 3 fl oz) per drink. The average cocktail glass contains 90 ml (3 fl oz) of liquid which comprise spirit or liqueur (cordial) and the basic ingredients of fruit juices or cream. Your needs will vary depending on the size of the drinks (if you value your carpet never fill the glass to the top) and the mood of your guests. It is wise to be overstocked as one very well-known toast implies: ’One bottle for the four us! Thank God there are no more of us!’ Always allow 2 glasses per person for each type of drink served.

Basic drink stock

The following is a guide to basic stock required, but if you know your guests’ preferences, this can be adjusted.
Scotch and/or a blended whisky; vodka; gin; rum; brandy; dry and sweet vermouth; sherry or Dubonnet; red and white wine (economically in obtained in flagons or casks), liqueurs and of course beer.
Soft drinks should include soda water, dry ginger, tonic water, bitter lemon, lemonade, your favourite cola, orange and lemon squash, mineral water and do not forget a bottle of bitters.
Juices, either fresh or frozen should include tomato, orange, lemon, pineapple, and lime.
Garnishes to have on hand are lemons, oranges, cherries and olives.

Helpful hints for the bartender-host

Carbonated beverages should be the last ingredient added to a drink.
A good tip if you are planning drinks containing sugar – make up in advance a sugar syrup containing 1 cup of sugar added to 1 cup of water. Bring to the boil and simmer until sugar is dissolved. This can be bottled and refrigerated and will keep indefinitely. It cuts down the barman’s job of trying to dissolve sugar in drinks.
As with food or snacks, prepare the bar in advance. Fruit juices should be squeezed and oranges and lemon which are required for garnishing should be sliced fairly thick, about 6 mm (1/4 inch) as they do not curl or drop. When cutting peel for a twist, take only the coloured rind, not the pulp as it is bitter. Pre-cut fruit into slices and twists and they will keep fresh if covered by a damp cloth or plastic wrap and refrigerated.
If the washing machine is handy to the kitchen, it can be good place to store ice as it keeps cold and avoids the mess caused when it melts.
Do not forget the teetotallers at the party, and have a choice of non-alcoholic drinks available for them.
So with good preparation beforehand, congenial company, well-mixed drinks and attractively presented dishes you will be a relaxed host and your party will be well on its way to success


Measurements for all drink recipes are given in metric, with their imperial equivalent in parentheses. A dash is equal to 1/6 of a teaspoon (or the equivalent to a flick of the wrist) but add the amount to suit individual tastes; 1 teaspoon = 5 ml (1/6 fl oz); 1 tablespoon = 18 ml (3/5 fl oz); 1 jigger = 30ml (1 fl oz); 1 gill = 150ml (5 fl oz or 1/4 pint); 1 pint = 600 ml (20 fl oz) = 10 to 12 servings. Unless stated otherwise the quantity in each recipe is for one drink.
The standard 750ml bottle has a slightly greater capacity than its imperial equivalent of 26 fl oz. The imperial equivalent of a 375 ml bottle is 13 fl oz; and the imperial equivalent of a 1.5 litre bottle is 40 fl oz.
For bar sales, the half-nip measures 15ml (1/2 fl oz); the nip measures 30 ml (1 fl oz).

Wants to buy indian cooking book of madhur jaffery

impotant for serching any recipe or information

Indian Cooking Classes in the USA

Indian Vegetarian Recipes


check this link

to know about indian cuisine


Friday, December 1, 2006

Other dressings

Try this lovely dark, creamy dressing with fresh tuna, salmon, sea bass, roasted aubergines (eggplant) or pasta.

300mI (10 fl oz /1 1/4 cups) fromage frais
100g (4 oz / 1/2 cup) stoned black olives
8 anchovy fillets, drained and rinsed
1 tablespoons capers, drained
4 tablespoons olive oil
Rind and juice of 1 lemon
1/2 teaspoon Dijon mustard

Place all the ingredients except the fromage frais in a blender and mix until a rough paste is formed. Transfer the mixture to a bowl and gently fold in the fromage frais. For a thinner consistency, add 4 tablespoons water.


This popular dressing is delicious served with a fresh green salad and crispy cro tons. Alternatively, try it with smoked chicken or celery.

1 egg, size 2
1 teaspoon garlic, crushed
Juice of 1 lime
1 teaspoon Dijon mustard
10 tablespoons olive oil
8 anchovy fillets , chopped into small pieces
25g (1 oz / 2 tablespoons) Parmesan cheese, finely grated
2 tablespoons yoghurt

Whisk the egg with garlic, lime juice and mustard until smooth. Then, one tablespoon at a time, slowly add the olive oil. Stir in the remaining ingredients and season with salt and pepper to taste.

Croutons - gently fry one slice of white ad (crusts removed) in olive oil until golden, remove from the pan and cool. Rub both sides of the bread with a clove of fresh garlic and cut into small cubes. Croutons can be stored in an airtight container for 48 hours, but are best made fresh.


This is a wonderful combination, delicious with pork, salami, peppers, iceberg lettuce, watercress, cheese and pasta dishes.

50g (2 oz/ 1/4 cup) thinly sliced chorizo, cut into strips
25g (1 oz/2 tablespoons) watercress leaves
300mI (10 fl oz/ 1 1/4 cups) olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard

Place all the ingredients, except the chorizo, in a blender and puree until smooth. Transfer the liquid to a bowl and mix in the chorizo. Season with salt and pepper.

* Best if kept refrigerated for 4-6 hours before serving,. this allows the flavour of the sausage to infuse into the dressing.

Classic vinaigrette dressing


This is the basic recipe for plain vinaigrette. It is the most widely used dressing and can be used to flavour any kind of salad.

4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper

Place all the ingredients in a screw-top jar and shake vigorously. Season with salt and pepper to taste.


* Unless otherwise specified, always use extra virgin olive oil for dressings.
* Plain vinaigrette is best made fresh but can be kept for 2 or 3 days in an airtight container in the refrigerator
* For a more garlicky flavour, add 1/2 clove of crushed garlic to plain vinaigrette and whisk well.
* Use red wine vinegar in place of white wine vinegar to alter the colour and the strength of a dressing.
* A quick way to alter the taste of plain vinaigrette is to use olive oil or vinegar infused with spices or herbs. These are available in most delicatessens and supermarkets but can also be made at home,
* Nut oils such as walnut or hazelnut make a delicious alternative to plain vinaigrette. Substitute 4 tablespoons of olive oil with 2 tablespoons olive oil and 2 tablespoons nut oil.

Another way to vary the flavour of a plain vinaigrette is to substitute one of the basic ingredients with another flavour. Take tarragon for example:
* Tarragon vinegar in place of white wine vinegar, or
* Tarragon mustard instead of Dijon mustard, or
* Tarragon-flavoured oil in place of olive oil.

For a stronger flavour substitute two of the ingredients. For example:
* Tarragon vinegar and tarragon mustard in place of white wine vinegar and Dijon mustard, or
* Tarragon-flavoured oil and tarragon mustard instead of olive oil and Dijon mustard, or
* Tarragon-flavoured oil and tarragon vinegar in lieu of olive oil and white wine vinegar.

An extra strong flavour is acquired by substituting all the ingredients (except salt and pepper) for an alternative flavour. However, be careful as certain flavours are stronger than others and by using all of them at once the mixture can become overpowering. It all boils down to individual taste, so keep experimenting!

There is a wide variety of different flavoured oils, vinegars and mustards to choose from. Look in supermarkets, specialist food shops and delicatessens; between them they stock almost every available flavour. The trick is to experiment because at the end of the day it comes down to personal taste.

Here are a few examples of interesting flavours to watch out for: basil, cidar, lemon, paprika, chilli, rosemary, hazelnut, walnut, sesame, almond, pistachio, truffle, raspberry, mint, garlic, dill, sage, thyme, shallot and c